|2 cups heavy cream||1/4 cup freshly squeezed grapefruit juice|
|1/2 cup granulated sugar||2 tablespoons freshly squeezed lemon juice|
Heat the cream and sugar in a 1-quart saucepan over medium-low heat, stirring constantly for about 10 minutes until the sugar dissolves and the liquid comes to a simmer. Continue to stir and simmer gently for 3 minutes more.
Remove from the heat and stir in the grapefruit and lemon juices. Let the mixture cool slightly for about 15 minutes.
Divide the mixture evenly between 6 shallow ramekins, glasses, or cups. Refrigerate for at least 4 hours to set the pudding. Serve chilled.
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